Methods are described for the high yield production of fermented milk and whey that has a high content of angiotensin converting enzyme inhibitor (ACEI) peptides. The ACEI peptides have applications in pharmaceuticals, functional foods and health foods. The methods include step of: mixing lactic acid bacteria and a starting material containing milk by stirring to prepare a mixed material, and fermenting the mixed material under stirring so that curd pieces and whey containing an ACEI peptide are generated, whereby fermented milk containing the curds and whey containing the ACEI peptide is produced; and a step whereby the resulting fermented milk is subjected to centrifugation and/or filter pressing to separate and recover the whey fraction.
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